If you’re looking for a show-stopping appetizer that’s always the first to disappear at any party, Hot Spinach and Artichoke Dip truly delivers. This classic dish is pure comfort, bubbling with creamy cheese, hearty veggies, and a subtle kick of garlic that makes every bite irresistible. Whether you’re hosting game night, holiday gatherings, or just craving a cozy snack, you’ll find yourself returning to this cheesy favorite time and time again!
Ingredients You’ll Need
It’s amazing how a handful of staple ingredients can create something so incredibly flavorful. Each element of Hot Spinach and Artichoke Dip plays a special role, building layers of taste and texture that make it unforgettable.
- Frozen chopped spinach: Be sure to thaw and drain it well—this prevents the dip from being watery and brings gorgeous color and earthy flavor.
- Artichoke hearts: A can of these gets drained and chopped, giving the dip its signature tang and interesting texture.
- Cream cheese: Use it softened for a silky-smooth, rich base that holds everything together.
- Sour cream: Adds a bit of tanginess and creaminess, ensuring each bite is luscious.
- Mayonnaise: Don’t skip it—the mayo provides depth and extra silkiness without overpowering the other flavors.
- Mozzarella cheese: Brings that gorgeous melty stretch and mild, gooey cheese factor everyone loves.
- Parmesan cheese: For bold, salty nuttiness and a little bit of a golden crust when baked.
- Fresh garlic: Just two cloves, minced, brighten the whole dip and provide the best sort of savory backbone.
- Salt and black pepper: A dash of each is all you need to enhance the veggies and cheese.
- Red pepper flakes (optional): For a subtle warmth that lingers in the background—great if you like a gentle kick!
How to Make Hot Spinach and Artichoke Dip
Step 1: Prepare the Base
Preheat your oven to 375°F (190°C). While the oven heats, grab a large mixing bowl and add the softened cream cheese, sour cream, and mayonnaise. Be sure the cream cheese is at room temperature for smooth mixing—this makes the final dip ultra-creamy. Use a sturdy spoon or a hand mixer to blend everything until no lumps remain.
Step 2: Add Cheese & Seasoning
To your creamy base, add the shredded mozzarella, grated Parmesan, minced garlic, salt, black pepper, and if you’re a fan of a little heat, the red pepper flakes. Stir until the cheeses are evenly distributed and the garlic’s aroma starts wafting up. This is where the dip begins to take on that signature, cozy flavor.
Step 3: Fold in the Spinach and Artichokes
Now gently fold in the chopped artichoke hearts and the thoroughly drained spinach. Make sure both are evenly mixed into the cheesy base so every scoop is loaded with veggies and flavor. The spinach gives a vivid green color while the artichoke brings tender bites and lovely tang.
Step 4: Bake to Perfection
Transfer the mixture into a small baking dish, smoothing the top with your spoon. Pop it into your preheated oven and bake for 20–25 minutes or until it’s hot, bubbling at the edges, and the top is just starting to turn golden. For an extra-cheesy crust, sprinkle on a little more mozzarella before baking.
Step 5: Serve and Enjoy
Take the Hot Spinach and Artichoke Dip out of the oven and let it cool for a couple of minutes. Serve it straight from the dish while it’s still steaming and gooey—just watch it disappear! It’s fantastic with chips, warm bread, or fresh veggies.
How to Serve Hot Spinach and Artichoke Dip
Garnishes
Just before serving, you can sprinkle extra Parmesan cheese or finely chopped parsley over your Hot Spinach and Artichoke Dip. This not only adds a touch of freshness and color, but also gives your appetizer that polished, inviting look everyone loves.
Side Dishes
This dip is fantastic alongside a basket of crispy tortilla chips, slices of toasted baguette, or a platter of crunchy crudités. For a heartier spread, serve it with soft pretzels, pita wedges, or even roasted potato coins—each one pairs perfectly with the creamy, cheesy goodness.
Creative Ways to Present
Make your Hot Spinach and Artichoke Dip stand out by hollowing out a round loaf of sourdough bread and baking the dip inside for a dramatic centerpiece. You can also spoon the dip into small ramekins for individual portions, or even use it as a decadent filling in savory stuffed mushrooms. The opportunities for presentation are as limitless as your creativity!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the Hot Spinach and Artichoke Dip cool to room temperature, then spoon it into an airtight container. It’ll keep in the refrigerator for up to four days while maintaining its flavor and luscious texture.
Freezing
You can freeze this dip before it’s baked for easy entertaining later. Assemble the dip in a freezer-safe dish, wrap tightly, and freeze for up to two months. Thaw overnight in the fridge before baking as usual. Note that freezing after baking can affect the creamy texture, but it’s still delicious in a pinch.
Reheating
Reheat refrigerated leftover dip in a 350°F (175°C) oven, covered with foil, until hot and bubbly—usually 15–20 minutes. For a speedier option, microwave individual portions in 30-second bursts, stirring between each, until fully warmed through. A sprinkle of extra cheese on top before reheating never hurts!
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just wilt about one pound of fresh spinach in a skillet, then squeeze out any excess moisture, chop, and use as you would frozen spinach. It will taste just as wonderful.
Is it possible to make this Hot Spinach and Artichoke Dip lighter?
Yes—feel free to substitute low-fat cream cheese, light sour cream, and reduced-fat mozzarella or mayonnaise. The dip will still come out creamy and satisfying, though the texture may be a touch less rich.
What’s the best way to keep the dip warm during a party?
If you’re serving Hot Spinach and Artichoke Dip at a gathering, keep it warm and melty by using a slow cooker on the “keep warm” setting or transfer it to a food warmer. Give it a quick stir occasionally to keep the texture even.
Can I add extra ingredients for more flavor?
Definitely! Try stirring in some cooked, crumbled bacon, sun-dried tomatoes, or a pinch of smoked paprika for a flavor boost. You can also add chopped jalapeños for a spicy kick.
What should I do if my dip turns out a bit too thick?
If it’s thicker than you’d like, simply stir in a splash of milk or an extra spoonful of sour cream after baking to loosen it up. This makes it even creamier and easy to scoop.
Final Thoughts
There’s nothing quite like sharing a bubbling dish of Hot Spinach and Artichoke Dip with friends and family. Its irresistible blend of cheesy warmth and tangy vegetables never fails to gather everyone around the table. Trust me, once you’ve made it, this dip will be your go-to for every party, game night, or whenever you need a little extra comfort on your table—give it a try and watch how quickly it disappears!
Print
Hot Spinach and Artichoke Dip Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in this creamy and flavorful Hot Spinach and Artichoke Dip that’s perfect for any gathering. This cheesy dip is packed with spinach, artichoke hearts, and a blend of cheeses, creating a crowd-pleasing appetizer.
Ingredients
For the dip:
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- pinch of red pepper flakes (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Mix ingredients: In a large bowl, combine cream cheese, sour cream, and mayonnaise until smooth. Stir in mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes. Fold in artichoke hearts and spinach.
- Bake: Transfer mixture to a baking dish, bake for 20–25 minutes until golden and bubbly.
- Serve: Enjoy warm with tortilla chips, bread, or vegetables.
Notes
- You can make this dip ahead of time and refrigerate until ready to bake.
- Add extra mozzarella on top before baking for a cheesier crust.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: about 1/2 cup
- Calories: 220
- Sugar: 1g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
